‘Nikujaga’ is simmered Meat (Niku) and Potatoes (Jagaimo). I cook it with a variety of Meat, and my family members love the dish. Soy Sauce, Mirin and Sugar are used to season ‘Nikujaga’, but I added some Curry Powder today. Curry flavour can go quite well with the sweet soy sauce flavour.
1 Carrot *optional
1 to 2 Onions
1 small piece Ginger *sliced into thin strips
300 to 400g Thinly Sliced Beef (OR Pork, Chicken)
Dashi Stock OR Water *Today I used 2 cups
1 tablespoon Sugar
1 tablespoon Mirin
2 to 3 tablespoons Soy Sauce
2 teaspoons Curry Powder
- Cut the thinly sliced Beef (OR Pork, Chicken) into bite size, Potatoes into 4 to 5cm pieces, and Onion(s) 1-2cm strips. If you add Carrot, cut smaller than Potato pieces as it takes longer to cook.
- Place Potato, Carrot, Onion and Ginger into a pot and just cover with Dashi Stock (OR Water). You would need 400 to 500ml. Add Sugar, Mirin, Soy Sauce and Curry Powder, cook over high heat.
- When it starts boiling, add Beef (OR Pork, Chicken), cover with a lid, and cook until Potato is soft, stirring occasionally. *Note: Lower the heat if required, but I usually keep the high heat.
- When Potato is cooked, remove the lid, and cook until the sauce is thickened, shaking and tossing occasionally.
- Pour into a large serving bowl and serve.
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